Salted Caramels

Method

1. Line an 8x8-inch pan with parchment paper, leaving overhang. Lightly grease the parchment.
2. In a small saucepan, warm the cream and butter over low heat until the butter melts. Remove from heat and stir in the vanilla and 1 tsp salt. Set aside.
3. In a heavy-bottomed medium saucepan, combine the sugar, corn syrup, and water. Stir to combine, then heat over medium-high without stirring. Swirl the pan gently if needed, but don't stir (stirring causes crystallization).
4. Cook until the sugar turns a deep amber color, about 8-10 minutes. Watch carefully — it goes from amber to burnt quickly.
5. Remove from heat and carefully pour in the warm cream mixture. It will bubble up aggressively — this is normal. Stir with a wooden spoon or heat-safe spatula until smooth.
6. Return to medium heat. Cook, stirring constantly, until a candy thermometer reads 120°C (248°F) for firm caramels or 118°C (244°F) for soft, chewy caramels. This takes about 5-8 minutes.
7. Pour into the prepared pan. Sprinkle with additional flaky salt. Do not scrape the bottom of the pot (those bits can cause graininess).
8. Let cool completely at room temperature (at least 2 hours). Lift out using the parchment and cut into pieces with a sharp, oiled knife.
9. Wrap each piece individually in wax paper or parchment squares, twisting the ends.
10. *Storage:** Airtight container at room temperature for 2 weeks. Refrigerator for 1 month.